Skip takeout and make this shrimp and broccoli stir-fry at home!
This dish is my new weeknight go-to. It’s so quick and easy to make, but tastes like it came straight from a restaurant.
The shrimp is perfectly tender, and the broccoli has just the right amount of crunch.
And the savory garlic-ginger sauce is the real star of the show! It takes this dish over the top.
Why You’ll Love This Shrimp and Broccoli Stir-Fry
Quick Meal: Ready in under 30 minutes, this stir-fry is perfect for busy weeknights when you need to get dinner on the table fast.
Versatile Dish: The basic recipe can be easily customized based on your preferences or what you have on hand. Try it with chicken, beef, tofu, or your favorite vegetables.
One-Pan: Everything cooks together in one skillet or wok, meaning fewer dishes to wash afterward.
Better Than Takeout: This restaurant-quality dish tastes better than what you get from your local Chinese place.
Ingredients
- Large Shrimp: Succulent, tender shrimp is the base of the dish. Using 21-25 count per pound is ideal.
- Broccoli: It’s packed with nutrients. Look for firm stalks and tight buds.
- Garlic and Ginger: These aromatic flavor bombs provide a punch of flavor. Mince finely for maximum impact.
- Vegetable Oil: It has a high smoke point perfect for stir-frying.
- Sliced Green Onions and Sesame Seeds: These garnishes add color, crunch, and freshness to finish the dish.
- Stir-Fry Sauce: It’s a blend of chicken broth, soy sauce, oyster sauce, rice vinegar, brown sugar, sriracha, sesame oil, and cornstarch.
How to Make Shrimp and Broccoli Stir-Fry
Making this stir-fry is almost as easy as ordering takeout!
1. Make the sauce. In a bowl, whisk all the ingredients for the sauce until well combined. Set aside.
2. Cook the shrimp. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and stir-fry until they just turn pink and are almost cooked through, about 2-3 minutes. Remove the shrimp with a slotted spoon and set aside.
3. Stir-fry the broccoli. In the same skillet, add a bit more oil if needed. Stir-fry the broccoli florets until they turn bright green and are crisp-tender, about 3-4 minutes.
4. Add the aromatics. Add the garlic and ginger and stir-fry for another 30 seconds until fragrant.
5. Add the sauce. Pour in the prepared stir-fry sauce and bring to a simmer. Cook for 1-2 minutes until the sauce thickens slightly. The cornstarch will help it thicken.
6. Combine everything. Add the shrimp back into the skillet and toss everything together until the shrimp is cooked through and coated in the sauce, about 1 more minute.
7. Garnish and serve. Remove from the heat and garnish with sliced green onions and a sprinkle of sesame seeds. Serve hot over steamed rice. Enjoy!
Tips for the Best Shrimp and Broccoli Stir-Fry
These easy tips and tricks will make your stir-fry perfect.
- Put in the prep work. Cut and measure out all ingredients before starting to stir-fry for a smooth cooking process.
- Blanch the broccoli. Briefly blanch the broccoli florets in boiling water for 1-2 minutes before stir-frying. This ensures they’re crisp-tender.
- Don’t overcook! Be careful not to overcook the shrimp or they’ll become tough and rubbery. Stir-fry just until pink.
- Make a slurry. Mix the cornstarch with a bit of cold water before adding to the sauce to prevent clumping.
- Vary it up. Try adding other vegetables like bell peppers, carrots, snow peas, or mushrooms. Substitute chicken, beef, or tofu for the shrimp.
How to Store
If you have leftovers, here’s how to keep them fresh.
To Store: Place the shrimp and broccoli stir-fry in an air-tight container and refrigerate for up to 3 days. Cooked shrimp should be consumed within a couple of days for the best quality and flavor.
To Reheat: For best results, reheat the stir-fry in a skillet over medium heat until it’s thoroughly warmed, which typically takes about 5 minutes. You can also microwave in 30-second intervals, stirring in between, until hot.
Shrimp and Broccoli Stir-Fry
4
servings5
minutes10
minutes273
kcalThis shrimp and broccoli stir-fry is even better than takeout! It’s quick, easy, and packs a nice punch of flavor!
Ingredients
1 lb large shrimp, peeled and deveined
1 large head broccoli, cut into florets
3 cloves garlic, minced
1 inch piece ginger, grated
2 tbsp vegetable oil
1 tbsp sesame oil
Sliced green onions, for garnish
Sesame seeds, for garnish
- For the Stir-Fry Sauce:
1/4 cup low-sodium chicken broth
2 tbsp low-sodium soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1 tsp sriracha sauce
1 tsp sesame oil
2 tsp cornstarch
Instructions
- In a bowl, whisk together all the ingredients for the stir-fry sauce until well combined. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and stir fry until they just turn pink and are almost cooked through, about 2-3 minutes. Remove the shrimp with a slotted spoon and set aside.
- In the same skillet, add a bit more oil if needed. Stir-fry the broccoli florets until they turn bright green and are crisp-tender, about 3-4 minutes.
- Add the garlic and ginger and stir-fry for another 30 seconds until fragrant.
- Pour in the prepared stir-fry sauce and bring to a simmer. Cook for 1-2 minutes until the sauce thickens slightly. The cornstarch will help it thicken up.
- Add the shrimp back into the skillet and toss everything together until the shrimp is cooked through and coated in the sauce, about 1 more minute.
- Remove from heat and garnish with sliced green onions and a sprinkle of sesame seeds. Serve hot over steamed rice. Enjoy!
